International Journal of Wine Research最新文献

Sicilian Wine’s Effect on Consumers’ Identity-Behavioral Intentions: The Mediation Effect of Subjective Norms and Social Activity 西西里葡萄酒对消费者身份行为意向的影响：主观规范与社会活动的中介作用

International Journal of Wine Research Pub Date : 2020-08-01 DOI: 10.2147/ijwr.s252934

V. Scuderi, L. Mannino, G. Santisi

{"title":"Sicilian Wine’s Effect on Consumers’ Identity-Behavioral Intentions: The Mediation Effect of Subjective Norms and Social Activity","authors":"V. Scuderi, L. Mannino, G. Santisi","doi":"10.2147/ijwr.s252934","DOIUrl":"https://doi.org/10.2147/ijwr.s252934","url":null,"abstract":"Purpose: Wine has a purely symbolic connotation in the eyes of consumers and the market. Therefore, it could lead to a different consideration and perception of buying local wine which could be sensed as a social experience rather than an automatic action. The research aim is to highlight the bond between customers and the product (Sicilian DOC wine) by overcoming the utilitarian limit and showing the social one. This study has the purpose of understanding in depth how individual behavior and social relationships are able to influence people’s behavioral intentions which lead to an increase in wine consumption. Methods: The sample was characterized by 302 consumers of Sicilian DOC wine who gave their consent to participate to the research to verify how the social aspects may lead to the behavioral Intentions of purchase. The cross-sectional research has been conducted using an online survey which was available to be filled in by participants from May 2019 to December 2019. Data were analyzed using SPSS. Results: The results show how subjective norms and social activity constitute two crucial dimensions for consumption behavior through mediating the effect of individuals identification with people that tend to choose and consume Sicilian DOC wine (social identity) on the behavioral intention of that product to fulfill their desire. Both indirect effects of social identity on behavioral intentions (IE = 0.04; C.I. = 0.01–0.05; IE = 0.02; C.I. = 0.005–0.03) are significant and mediated by subjective norms and social activity. Conclusion: Social activities and subjective norms influence people’s intention to purchase a Sicilian DOC wine for purely social and symbolic purposes.","PeriodicalId":56345,"journal":{"name":"International Journal of Wine Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.2147/ijwr.s252934","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42517148","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

Nutrient Balance and Fertilizer Use Efficiency in Swedish Vineyards 瑞典葡萄园的养分平衡与肥料利用效率

International Journal of Wine Research Pub Date : 2020-07-01 DOI: 10.2147/ijwr.s256529

A. Mårtensson

引用次数: 1

The Influence of Conventional and Biodynamic Winemaking Processes on the Quality of Sangiovese Wine 传统和生物动力酿酒工艺对桑娇维塞葡萄酒品质的影响

International Journal of Wine Research Pub Date : 2020-03-01 DOI: 10.2147/ijwr.s245183

M. Picchi, Valentina Canuti, M. Bertuccioli, B. Zanoni

{"title":"The Influence of Conventional and Biodynamic Winemaking Processes on the Quality of Sangiovese Wine","authors":"M. Picchi, Valentina Canuti, M. Bertuccioli, B. Zanoni","doi":"10.2147/ijwr.s245183","DOIUrl":"https://doi.org/10.2147/ijwr.s245183","url":null,"abstract":"Purpose: This research studied the impact of biodynamic and conventional winemaking processes, using biodynamic grapes, on both the intrinsic and perceived quality of some Sangiovese wines. Materials and Methods: Three wineries producing biodynamic wine and a conventional winery participated in the study during the 2015 and 2016 harvests. Biodynamic and conventional winemaking protocols were applied on the same biodynamic Sangiovese grapes. The eligibility, identity, and style properties (the intrinsic quality) of both the biodynamic and conventional wines were measured after malolactic fermentation. Moreover, a group of experts evaluated the perceived quality by rating the overall quality and typicality of the wines. Results: The experimental data showed that the intrinsic quality of Sangiovese wine samples was affected greatly by the vintage and winemaking protocol factors and slightly by the growing area factor. Signi ﬁ cant differences in phenolic and aroma pro ﬁ le, intensity of taste, odor, and ﬂ avor attributes occurred between the biodynamic and conventional wine samples. The above differences in intrinsic quality levels did not lead to a different evaluation of either the perceived overall quality or perceived typicality by the wine experts. Conclusion: The above result can be considered important because the biodynamic winemaking process affected the intrinsic quality level of the Sangiovese wines while the perceived overall quality and typicality of the biodynamic and conventional wines were not signi ﬁ cantly different. The tested biodynamic wineries were able to produce appreciated biodynamic Sangiovese wine, as was the conventional one, but with the use of fewer resources in the winemaking process.","PeriodicalId":56345,"journal":{"name":"International Journal of Wine Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.2147/ijwr.s245183","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41313011","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 9

Wine Index of Salubrity and Health (WISH): an evidence-based instrument to evaluate the impact of good wine on well-being 葡萄酒健康指数(Wine Index of wellness and Health, WISH):一种基于证据的工具，用于评估优质葡萄酒对健康的影响

International Journal of Wine Research Pub Date : 2019-07-08 DOI: 10.2147/IJWR.S177394

A. Rossi, F. Fusco

{"title":"Wine Index of Salubrity and Health (WISH): an evidence-based instrument to evaluate the impact of good wine on well-being","authors":"A. Rossi, F. Fusco","doi":"10.2147/IJWR.S177394","DOIUrl":"https://doi.org/10.2147/IJWR.S177394","url":null,"abstract":"Wine, as any other alcoholic drink, should be consumed in moderate dosages. \u0000The scientific literature reports a huge number of articles describing the various health \u0000benefits of moderate wine drinking, but none have so far summarized the different types \u0000of evidence supporting these effects. Furthermore, there is no proof that any specific wine \u0000might be more or less beneficial than any other according to its content of specific nutrients \u0000and components. The aim of this article was to identify the individual components of wine \u0000that are known to have a potential to effect on health, in order to create a wine-specific index \u0000to grossly estimate the impact of moderate wine drinking on well-being. A deep search was \u0000performed on the medical literature to choose those articles that could explain the role of the \u0000main components of wine on health. The proper dosages and the instruments to evaluate the \u0000quality of wines were identified and are described herein. Evidence supporting the role of \u0000alcohol, acidity, sulfur dioxide, malic acid, metals, polyphenols, and other components of \u0000wine on health was identified and summarized, and the various links with health benefits are \u0000described. Then a Wine Index of Salubrity and Health (WISH) was developed which, as a \u0000rapidly available and effective instrument, will help to understand at a glance the potential \u0000beneficial effect of a specific wine.","PeriodicalId":56345,"journal":{"name":"International Journal of Wine Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.2147/IJWR.S177394","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43687397","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Chronic and acute effects of red wine versus red muscadine grape juice on body composition, blood lipids, vascular performance, inflammation, and antioxidant capacity in overweight adults 慢性和急性对超重成年人身体成分、血脂、血管性能、炎症和抗氧化能力的影响

International Journal of Wine Research Pub Date : 2019-07-01 DOI: 10.2147/IJWR.S206401

L. Mcanulty, S. Collier, Martin L. Hubner, Gregory Anoufriev, S. McAnulty

{"title":"Chronic and acute effects of red wine versus red muscadine grape juice on body composition, blood lipids, vascular performance, inflammation, and antioxidant capacity in overweight adults","authors":"L. Mcanulty, S. Collier, Martin L. Hubner, Gregory Anoufriev, S. McAnulty","doi":"10.2147/IJWR.S206401","DOIUrl":"https://doi.org/10.2147/IJWR.S206401","url":null,"abstract":"Purpose: Red wine may benefit health due to the presence of polyphenolic compounds. This research investigated effects of wine (W) versus grape juice (J) on body composition, blood lipids (cholesterol, HDL, LDL, and triglycerides [TG]), vascular responses (augmentation index [AIx] and central pulse wave velocity [cPWV]), inflammation (C-reactive protein [CRP]), and plasma antioxidant capacity (ferric-reducing ability of plasma [FRAP]) in sedentary individuals. \u0000Methods: In a randomized crossover design, 19 participants consumed 300 mL of W or J for two weeks and then acutely in the lab. Blood was drawn at baseline, post two weeks, and within 1 hr after consuming treatment. Repeated measures ANOVA with 2 (treatment) × 3 (time) was used for FRAP, AIx, and cPWV and 2 (treatment) × 2 (time) for blood lipids and CRP. A paired t-test was used to compare differences in diet and weight change. \u0000Results: Acute, but not chronic, consumption of wine significantly increased FRAP (treatment P = 0.028) and significantly decreased AIx (treatment P = 0.038) while juice exhibited no effects. An overall treatment effect existed for TG (P = 0.028) in wine only. Cholesterol, LDL, HDL, and CRP were not affected in either group. \u0000Conclusion: Acute, but not chronic, consumption of wine significantly increased antioxidant capacity and resulted in beneficial changes to the vasculature as determined by AIx.","PeriodicalId":56345,"journal":{"name":"International Journal of Wine Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.2147/IJWR.S206401","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43478228","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Doom, gloom, or boom? Perceptions of climate change among Canadian winegrowers 厄运、阴霾还是繁荣?加拿大葡萄酒种植者对气候变化的看法

International Journal of Wine Research Pub Date : 2019-01-09 DOI: 10.2147/IJWR.S188787

Emilie Jobin Poirier, G. Pickering, R. Plummer

{"title":"Doom, gloom, or boom? Perceptions of climate change among Canadian winegrowers","authors":"Emilie Jobin Poirier, G. Pickering, R. Plummer","doi":"10.2147/IJWR.S188787","DOIUrl":"https://doi.org/10.2147/IJWR.S188787","url":null,"abstract":"Background: Climate change (CC) could have both positive and negative consequences for the Canadian and global wine industries. Understanding how winegrowers perceive CC, however, can provide insight into how to better assist the industry to cope with the impacts of a changing climate. \u0000Material and methods: An online survey of 122 Canadian winegrowers was conducted to understand knowledge, beliefs, environmental values, and perceptions towards CC and its impact on the Canadian wine industry. Environmental values (New Environmental Paradigm score), subjective and objective CC knowledge, CC skepticism and uncertainty, belief in anthropogenic CC, and perceptions of the impacts of CC were measured using established tools. \u0000Results: Overall, results show that Canadian winegrowers have a relatively low level of CC skepticism, a medium level of CC scientific knowledge, a pro-ecological (as opposed to anthropological) worldview, and generally believe that CC is caused by a mix of anthropogenic and natural forces. Moreover, a majority of respondents (60%) believe that CC has both positive and negative consequences on their vineyard and winery operations, while 8% think that climate change has no consequence on their operations. An extended growing season for grapes, the improvement of grape and wine quality, and the possibility to grow varieties that are not currently viable were the main beneficial consequences of CC reported by participants, while an increase in both disease and pests in the vineyard were the most commonly identified disadvantages. Finally, no association was observed between CC skepticism, knowledge, environmental values, and the perception of CC consequences. \u0000Conclusion: Our findings inform communication strategies for the wine industry around CC, and provide important baseline information on winegrowers’ perceptions that inform wider efforts to improve the capacity of the industry to develop and adapt to the consequences of CC.","PeriodicalId":56345,"journal":{"name":"International Journal of Wine Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.2147/IJWR.S188787","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48546000","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4